hi everyone im currently entered in my first cooking competion, i am a highschool cullinary major student in canada and a vegitarian but am willing to eat meat for the practice week and competion. im just mainly looking for advice on communitiy table competitions, and any hints on working with a provided menu (not yet released)
ChefTalk.com Top Picks
Shane let me just add my 2¢ for what it's worth. Don't alter your principles and personal choices for a competition. You're a vegetarian, use that and go with your strengths. You're likely more familiar with that type of cooking so play to your strengths if you can in this competition. And keep in mind something I said in different thread. Judging in these competitions is largely subjective and not necessarily reflective of what you did win or lose.
So do your best, good luck with it, learn from it, and have fun!
hi guys thanks for the replies im really stuck as the menu provided does have meat in almost every dish so i am going to use aspects in my veg expierence but still conform in my tasting witch i feel is neccesary in serving a respected local chefs and proffesors at the culinary college i wish to attend after graduation. as for information on a community table competition is you are given the basic ingredients for each dish then there is a table that contains all extra spices ingredients that compettors would need, after the ingredients are gone that is all the competors get.
still not clear about competition....reads like you all have the same ingredients, they tell you what dishes to make...you choose the optional herbs/spices...is there a time frame? do you know what you are making in advance? can you take crib sheets (recipes) with you? do you have an idea of what equipment will be there? Do they let you know how you are being graded>>>ie presentation, taste, creativity, knife skills, timliness....% of each?